Sun-Dried Tomato, White Bean, and Goat Cheese Pasta Salad.

Ingredients

• 1/2 cup extra virgin olive oil
• 1 cup fresh basil
• 2 fresh chives
• 2 sprigsfresh dill
• 2 tablespoon slemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, smashed
• 1/2 teaspoon crushed red pepper flakes, or more to taste
• kosher salt
• 1 pound short cut pasta
• 1 bunch asparagus, cut into 1 inch piece s
• 4-6 ounce ssoft goat cheese, crumbled
• 1 jar (8 ounce s) oil packed sun-dried tomatoes chopped
• 1 can (14 ounce s) white beans, drained
• 1 avocado, slice d

Instructions

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. During the last 2 3 minutes of cooking, add the asparagus to the water. Drain and add to a serving bowl.
2. Toss the hot pasta and asparagus with the goat cheese and a couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the sun dried tomatoes and white beans, tossing to combine. Top the pasta with avocado. Serve the remaining vinaigrette on the side.